Maple-Walnut Fudge

Name: Maple-Walnut Fudge
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 473 milliliters firmly packed light brown sugar; 57 grams 1/4 cup butter, cut into chunks; 59 milliliters light corn syrup; 473 milliliters granulated sugar; 177 milliliters pure maple syrup (see notes); 2 teaspoons vanilla; 237 milliliters chopped toasted walnuts (see notes); 355 milliliters whipping cream

Maple-Walnut Fudge might be just the dessert you are searching for. This recipe makes 9 servings with 727 calories, 3g of protein, and 28g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Only A mixture of whipping cream, butter, corn syrup, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a 5- to 6-quart heavy-bottomed pan over low heat, stir brown sugar, granulated sugar, cream, maple syrup, and corn syrup, continually scraping bottom of pan with a heatproof spatula, until sugar is completely dissolved, about 15 minutes. Increase heat to medium and bring mixture to a simmer.

Ingredients you will need

Sugar

Brown Sugar

Maple Syrup

Corn Syrup

Cream

Equipment you will use

Spatula

Frying Pan

Cook, occasionally stirring mixture and brushing down pan sides with a wet pastry brush, and watching to make sure mixture doesn't bubble over (reduce heat if it threatens to), until mixture reaches 240 on a candy thermometer, 10 to 15 minutes.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Pastry Brush

Frying Pan

Remove from heat and pour into the bowl of a standing mixer or another large bowl.

Equipment you will use

Blender

Bowl

Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110, 1 to 1 1/2 hours.

Ingredients you will need

Vanilla

Butter

Candy

Equipment you will use

Candy Thermometer

Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat maple mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and turns from a shiny caramel color to pale beige, about 10 minutes with a mixer, about 15 minutes by hand. Stir in walnuts.

Ingredients you will need

Caramel Color

Walnuts

Butter

Maple Syrup

Equipment you will use

Wooden Spoon

Blender

Aluminum Foil

Frying Pan

Scrape into pan and chill until firm to the touch, at least 2 hours, or up to 1 day.

Equipment you will use

Frying Pan

Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it.

Ingredients you will need

Fudge

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Serve at room temperature.

Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.

Ingredients you will need

Simple Syrup

Candy

Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.

Ingredients you will need

Simple Syrup

Sugar

Use a candy thermometer when called for. They measure temperatures up to 40

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $

Submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.

Ingredients you will need

Simple Syrup

Equipment you will use

Kitchen Thermometer

Frying Pan

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

Dissolve the sugar completely over low heat (step

Ingredients you will need

Sugar

before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.

Ingredients you will need

Sugar

Syrup

Dry Seasoning Rub

Equipment you will use

Spatula

Frying Pan

Prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times.

Ingredients you will need

Sugar

Equipment you will use

Pastry Brush

Frying Pan

Let the mixture cool to lukewarm (exactly 11

before beating it (step 3); otherwise, the fudge may stiffen and become grainy.

Ingredients you will need

Fudge

Pouring it into a large, shallow bowl helps it cool faster, but don't stir it too early.

Equipment you will use

Bowl

Beat the fudge well once it has cooled to 11

Ingredients you will need

Fudge

Chocolate fudge thickens more than maple fudge at this stage, but both dull slightly and take on a lighter color after beating; that's when they're ready to pour into the pan.

Ingredients you will need

Chocolate

Fudge

Maple Syrup

Equipment you will use

Frying Pan